Effect of day lily powder addition on the quality of beef meatballs based on fuzzy mathematics sensory evaluation methodology

LI Yinglan, LI Haifeng, HE Xiaoguang, WEI Yaru

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (5) : 112-119.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (5) : 112-119. DOI: 10.13995/j.cnki.11-1802/ts.025466

Effect of day lily powder addition on the quality of beef meatballs based on fuzzy mathematics sensory evaluation methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(5): 112-119 https://doi.org/10.13995/j.cnki.11-1802/ts.025466

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